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    Chestnut and Shiitake Mushroom Filo Parcels with Madeira Sauce (for 6)

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    Chestnut and Shiitake Mushroom Filo Parcels with Madeira Sauce (for 6)

    Treat your vegetarian guests to these delicious filo parcels filled with mushrooms in a creamy, garlicky sauce. Make in advance and freeze, or make the night before then simply reheat on Christmas Day.

    • Vegetarian
    • Christmas
    • Preparation time: 25 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 6

    Ingredients

    • 50g butter, melted
    • 350ml crème fraiche
    • 35g dried procini mushrooms
    • 35g butter with crushed garlic
    • 1½ leeks, cut in half lengthways and sliced thinly
    • 200g organic chestnut mushrooms, thickly sliced
    • 200g white cap mushrooms, quartered
    • 100g pack shiitake mushrooms, quartered
    • 200g pack Waitrose Microwaveable Basmati Rice
    • 6 tbsp Madeira or dry sherry
    • 1½ tbsp soy sauce
    • ¾ x 125g pack Waitrose Le Roule Cheese
    • ¾ x 25g pack parsley, chopped
    • 12 sheets Cypressa Fresh Fillo Pastry

    Method

    1. Preheat the oven to 200°, gas mark 6. Place the porcini mushrooms in a bowl, cover with 225ml boiling water and leave for 15-20 minutes.
    2. Melt the garlic butter in a pan and fry the leek and fresh mushrooms for 6-7 minutes until softened. Strain the dried mushrooms, reserving the juice. Add to the pan with half the Madeira and soy sauce, simmer for 3-4 minutes. Remove from the heat and stir in the cheese and parsley. Season and allow to cool.
    3. Brush 1 sheet of pastry with melted butter then place another on top. Trim to a 20cm square reserving the excess pastry. Repeat to make 6 squares. Brush the edges with butter and divide the mixture between them, placing it in the centre. Shape each into a square then fold the pastry to seal the edges and turn over. Trim the excess pastry into 3 x 4cm strips and fold in half lengthways. Wrap 2 strips round the pastry square tucking under to form a parcel. Make a "bow" with the final strip. Repeat to make 6 parcels.
    4. Place on a baking sheet and brush with butter. Bake for 25-30 minutes or until golden. Meanwhile, bring 150ml of the reserved mushroom liquid to the boil, stir in the crème fraiche with the remaining Madeira. Season and serve with the parcels.

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    Cook's tips

    Prepare up to the end of Step 4, but don't cook. Wrap the parcels in greaseproof paper or clingfilm, then freeze. Bake from frozen in a preheated oven for 35-40 minutes at 200°C, gas mark 6. Freeze the reserved mushroom liquor too, then defrost on Christmas Eve to make the Madeira sauce.

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